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I love my new pressure cooker so much I can't stop enthusing about it. If you haven't yet started making your own stocks, you might want to consider this culinary technique. See pages 186, 260 and 261 of Miss Viggie's Big Book. I make a lot of stock and I use vegetable stock in my pasta fagioli. The picture here is 10 cups of stock I made this morning from some old celery, onion, garlic, parsley, carrots, and shallots that I had lying around. I added a parsnip, a rutabaga, and a leek from the store, along with some herbs. The coarsley chopped vegetables filled my cooker to the 1/2 mark. I added water up to the 1/2 mark and attached the lid. It cooked 30 minutes at 15psi and then I let the pot depressurize naturally. I then put all the vegetables in a colander set over a large bowl and I pressed them to extract their liquid, which added more than a cup of additional stock. Finally, the stock was filtered through a fine mesh chinois (that conical strainer in the lower left). Although this stock is very inexpensive to make, it will make my pasta fagioli taste like a million bucks. One note: This stock might take on a dark and unappetizing color in the refrigerator. When heated, the color will return to the golden hue you see in the picture. It will keep in the refrigerator for a couple days. To store longer, freeze it in one-cup plastic containers. Pop out the frozen blocks of stock and place them in a zip-lock bag to store in the freezer.